Recipes and food adventures with Adam Roberts
Category
Sides
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Easy Weeknight String Beans
The name of the game on a weeknight, as far as I’m concerned, is “big results, minimum effort.” Recipes that meet that criteria are few and far between, but when you hit on one (like the roasted broccoli, for example) you’ll never forget it. Meet your new string bean side. You won’t need your old…
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Rice Salad with Olives and Pine Nuts
The smartest food bloggers rave about the recipes they post in the first paragraph so you’re positively dying to click ahead and read the rest. Me? I kind of do that, but I also can’t help being a truth-teller. So yesterday, I was honest when I said that I loved the Franny’s Toasted Almond Gelato…
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Persimmon Cranberry Sauce
I love cranberry sauce. You can keep your stuffing, your gravy (blech!), as long as you give me my cranberry sauce, I’m happy. What’s astonishing to me about cranberry sauce is how insanely easy it is to make. The idea that people open a can of that gelatinous mound of cranberry goop is mind-blowing to…
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What To Do With Jerusalem Artichokes
The Jews have an expression: “Next year in Jerusalem!” The idea is that next year, whatever we’re doing or celebrating, we’ll do it in Jerusalem, the place where all Jews should aspire to someday go. (I do aspire to go there some day, though I think Rome may be higher on my list, if only…
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Potato Puree
Please ignore the short rib in the above photo and focus on the cloud of white beneath it. That, my friends, is what we in the cooking industry (or the food blogging industry) call a potato puree. It’s a blend of riced potato innards (Yukon Gold & russets), two sticks of butter, heated cream and…
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